New findings show that organic crops, such as fruit, vegetables and cereals, and crop-based foods are up to 60% higher in a number of key antioxidants than non-organic crops. The findings shatter the myth that how we farm does not affect the quality of the food we eat. A landmark paper to be published in the British Journal of Nutrition1 on Tuesday 15 July, concludes there are significant differences in the nutritional content of organic and non-organic crops. The study, the largest of its kind carried out by an international team of experts, led by Newcastle University is the most extensive analysis of the nutrient content in organic vs non-organically produced foods ever undertaken.MORE INFORMATION HERE